Louisiana Seafood Gumbo

1 pound (35-count) shrimp, peeled and deveined
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
1 pound claw crabmeat
1 cup chipped frozen okra
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1/2 pound sliced Andouille sausage
3 quarts seafood stock (to make stock; fill pot with 3 quarts of water, add shrimp shells and boil until shrimp shells are pink. Strain stock and remove shrimp shells and discard).
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper to taste
Louisiana hot sauce to taste
Cooked white rice
Garnish with green onions

In 7-Qt cast iron Dutch oven, heat oil over medium-high heat.
Whisk in flour, stirring constantly until brown roux is achieved.
Add onions, celery, bell peppers and garlic.
Sauté 3-5 minutes or until vegetables are clear.
Blend in Andouille and sauté an additional 3-5 minutes.
Stir in 1/2 cup claw crabmeat, 1/2 cup shrimp and okra.
Slowly add hot shellfish stock, one ladle at a time, stirring constantly.
Bring to a low boil, reduce to simmer and cook 30 minutes.
If necessary, additional stock may be used to retain volume.
Add green onions and parsley.
Season to taste using salt, cayenne and hot sauce.
Fold in remaining shrimp, lump crabmeat, oysters and reserved oyster liquid.
Return to a low boil and cook approximately five minutes.
Adjust seasonings if necessary.
Serve over cooked rice.